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I heart birthdays! And no birthday is complete without a good old fashioned cake and candles. I recently had the pleasure of baking birthday cup cakes for my beautiful niece, who just turned 7! Her latest passion, is all things ‘surfer’ so I chose a tasty chocolate recipe from the Hummingbird Bakery book to help her celebrate her inner surfer girl. To make this yummy recipe come to life, I used a delicious light blue butter cream frosting (the sea), handmade pink and purple fondant flip flops (beach girl accessory) and a touch of sparkle for decoration (cos everyone needs some).

If you, like me, simply cannot resist a good bit of chocolate cake, then this tantalising treat is just for you. Have a go and let me know how your recipe turned out x

What you will need

For the sponge

80g unsalted butter

280g caster sugar

200g plain flour

1 tbl spoon baking powder

A quarter tsp salt

40g cocoa powder

2 large eggs

240ml whole milk

For the butter cream icing

500g icing sugar

160g unsalted butter

50ml whole milk

A half tsp vanilla extract/ essence

Food colouring of your choice

Recipe instructions

Preheat oven to 190 degrees celsius.

Line muffin tray with cup cake cases of your choice.

Use a hand held whisk or electric mixer to slowly beat together the butter, sugar, flour cocoa powder, salt and baking powder. Mix until the mixture takes on a sandy like consistency, making sure there are no large lumps of butter.

Place eggs in a jug and mix by hand, then pour in milk and mix. Add three quarters of this liquid to the dry ingredients and mix in slowly until smooth and even.

Be sure to scrape the sides of the bowl for any ingredients that have not mixed, once you’ve done this add the final liquid.

Spoon the batter into the cup cake holders and bang them into the oven for roughly 18 – 20 minutes